Impact of an innovative two-step temperature-controlled accelerated germination process on phytochemical enhancement, digestibility, and morphological changes in colored rice

Article

Author: Kraithong, Supaluck ; Arkanit, Kornpaka ; Laosam, Phanthipha ; Narkprasom, Kanjana ; Suwanangul, Saranya ; Tastub, Sukanya ; Sorndech, Waraporn ; Rungraeng, Natthakan ; Sangsawad, Papungkorn

Traditional accelerated germination methods for rice are often inefficient due to extended processing times. This study developed an innovative two-step temperature-controlled germination process for colored rice varieties, completed within 48 h. Two methods were compared: a two-stage process (W: soaking at 30 °C for 6 h, followed by wet incubation at 30 °C for 18 h and 40 °C for 24 h) and a soaking or single-stage process (S: continuous soaking at 40 °C for 48 h) using Jao Kham Hom Maejo 1A (M1A) and Jao Hom Nin (HN) rice. The W process significantly enhanced bioactive compounds, particularly in M1A rice, increasing GABA (40-fold), polyphenols (45 %), and flavonoids (42 %), which improved antioxidant activity and enzyme inhibition. Despite a slight reduction in grain crystallinity, digestibility and glycemic response were maintained. This innovative M1A-W provides a commercially feasible approach to producing nutrient-enriched functional rice products with enhanced health benefits.

01 Jun 2025·Applied Food Research

Influence of extraction methods and temperature on hemp seed oil stability: A comprehensive quality assessment

Author: Narkthewan, Patcharaporn ; Mungmueang, Natthaphong ; Sinthusamran, Sirima ; Senphan, Theeraphol ; Sriket, Pornpimol ; Sriket, Chodsana

Hemp seed oil′s increasing popularity demands a comprehensive understanding of the impact of processing on its quality and stability.This study investigated the effects of extraction methods (hydraulic pressing, Bligh and Dyer method, and Soxhlet extraction) combined with storage temperatures (45 °C and 55 °C) on oil characteristics over 60 days.The oil extraction processes were conducted using standard protocols, followed by storage under controlled conditions.Anal. encompassed color changes, oxidation indicators (peroxide value, p-anisidine value, TBARS), free fatty acids, moisture content, and Attenuated total reflectance-Fourier transform IR (ATR-FTIR) spectroscopy for mol.-level changes.Hydraulic press extraction demonstrated superior stability with minimal linoleic acid reduction (0.75 %) compared to Bligh and Dyer method (1.43 %) at 55 °C (p < 0.05) and Soxhlet extraction method (1.09 %).Higher storage temperature (55 °C) accelerated quality degradation significantly faster than 45 °C (p < 0.05), affecting oxidation markers and sensory attributes.Color darkening intensified at elevated temperatures, particularly in Bligh and Dyer extracted oils.ATR-FTIR spectroscopy anal. revealed significant changes in characteristic bands (2923.78 and 2854.07 cm^-1), with hydraulic press-extracted oils showing better stability in peak intensities at 45 °C compared to other methods at 55 °C (p < 0.05).While most fatty acids remained stable, polyunsaturated fatty acids showed temperature and extraction-dependent degradationThese findings highlight the critical role of extraction method selection and temperature control in preserving hemp seed oil quality, suggesting hydraulic pressing as the preferred com. extraction method.Implementation of appropriate storage conditions and the potential incorporation of natural antioxidants could further enhance oil stability.

01 May 2025·Food Chemistry

A comprehensive review of the impact of anthocyanins from purple/black Rice on starch and protein digestibility, gut microbiota modulation, and their applications in food products

Review

Author: Suwanangul, Saranya ; Liu, Yonghong ; Kraithong, Supaluck ; Sangsawad, Papungkorn ; Theppawong, Atiruj ; Bunyameen, Nasuha

This review explores the impact of anthocyanins derived from purple and black rice on starch and protein digestibility, gut microbiota modulation, and their applications in food production. Anthocyanins are shown to reduce starch digestibility by forming complexes with starch, thereby inhibiting key digestive enzymes. Additionally, they can influence protein digestion by inducing structural changes that enhance resistance to digestive processes. Evidence suggests that black rice anthocyanins positively modulate gut microbiota composition, potentially improving overall gut health. The incorporation of anthocyanin-rich extracts into various food products, such as bread and beverages, underscores their potential as functional ingredients. This review provides valuable insights into the health benefits associated with rice anthocyanins and identifies areas for future research to optimize their application in functional foods aimed at managing metabolic health.

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